Tuesday, November 23, 2010

Another something to cozy up to. This is a house book with so much I love. Lots of white walls and floors, distressed furnishings. Lots of that natural and organic feel and look. SIMPLY SCANDINAVIAN is available here.

Wednesday, November 17, 2010

A fab book for children I picked up at Everett's school book fair. The book takes you to musicians homes in the city as they get ready for work. The illustrations are whimsical. Everett's new fave. You can find The Philharmonic Gets Dressed here.

Monday, November 15, 2010

Yum. Kids go crazy for it. It's bigger than the regular whole wheat couscous. You saute the pearls in olive oil until they brown just a smidge then add water, boil and simmer. Great alternative to rice, pasta or regular couscous. Gotta love that Trader Joe's.

Thursday, November 4, 2010

Today I will visit Philip Johnson's Glass house. This tour was a birthday gift from my dear friend Tracy. I remember seeing Philip Johnson strolling around downtown New Canaan years ago. I loved his big, round, black glasses....I love his glass house. You too can visit. Click herefor more info.

Monday, November 1, 2010

I have a fantastically easy homemade brownie recipe (I'll share another day). I found this recipe on Black Eiffel. They look super yum. I know it's the day after Halloween and we are all sugared up but I may have to bake a batch of these just cause. Here is the recipe from Gourmet Magazine 2003 via Epicurious.

Black Eiffel says these brownies can be fudgy or cakey depending on how long you bake them.

Put oven rack in middle position and preheat oven to 350°F. Grease a 9-inch square baking pan (2 inches deep) and line bottom and sides with wax paper, then butter paper.

Melt butter and chocolate in a medium heatproof bowl set over a saucepan of simmering water, stirring occasionally, until smooth.

Whisk together flour, baking powder, and salt in a small bowl.

Whisk together sugar, eggs, and vanilla in a large bowl, then pour in chocolate mixture, whisking until combined well. Whisk in flour mixture, then stir in walnuts and transfer batter to baking pan.

Bake until top is shiny and set and sides have begun to pull away slightly (a wooden pick or skewer will not come out clean), about 35 minutes, for fudgy brownies; or until wooden pick or skewer comes out clean, 50 minutes to 1 hour total, for cakey brownies.

Cool brownies completely in pan on a rack. Invert onto a cutting board, remove paper, and cut into squares.

Cooks' note: Cooled brownies keep, layered between sheets of wax paper, in an airtight container at room temperature 2 days. We find the flavor to be even better after 1 day.

I owned and operated an art studio for children, paper scissors oranges in Darien, Connecticut for a decade. I keep my eyes wide open for inspiration....I am happy to share what I love, do and find here.